Tagliatelle with Vegetables and Cream Sauce

5
Average: 5 (1 vote)
(1 vote)
Tagliatelle with Vegetables and Cream Sauce
share Share
print
bookmark_border Copy URL
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
483
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie483 cal.(23 %)
Protein16 g(16 %)
Fat22 g(19 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage10.6 g(35 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.6 μg(8 %)
Vitamin E6.2 mg(52 %)
Vitamin K200.7 μg(335 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin10.2 mg(85 %)
Vitamin B₆0.7 mg(50 %)
Folate230 μg(77 %)
Pantothenic acid3.4 mg(57 %)
Biotin15.4 μg(34 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C216 mg(227 %)
Potassium943 mg(24 %)
Calcium144 mg(14 %)
Magnesium92 mg(31 %)
Iron6 mg(40 %)
Iodine23 μg(12 %)
Zinc2.4 mg(30 %)
Saturated fatty acids10.5 g
Uric acid143 mg
Cholesterol42 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
300 grams Broccoli
2 Bell pepper (red)
200 grams Asparagus (white)
200 grams Asparagus (green)
200 grams Chanterelle (small)
2 Tbsps olive oil
salt
peppers (freshly ground)
200 milliliters Vegetable broth
200 grams Whipped cream
250 grams Tagliatelle (tagliatelle)
2 Tbsps parsley (chopped)
1 Tbsp lemon juice
½ tsp Mustard
How healthy are the main ingredients?
BroccoliChanterelleWhipped creamolive oilparsleyMustard

Preparation steps

1.

Rinse and pat dry the broccoli, then cut into small florets. Remove any thick stems. Rinse and pat dry the bell peppers. Cut peppers in half and remove the seeds and ribs. Cut into bite-size pieces.

2.

Rinse the asparagus and cut off the ends. Peel the white asparagus and then cut into 1 cm (approximately 1/4 inch) thick diagonal slices.

3.

Clean the chanterelle mushrooms with a clean, damp kitchen towel. 

4.

Heat olive oil in a large skillet. Saute the broccoli, bell peppers and asparagus. Season with salt and pepper. Add vegetable broth and cream, cover and cook about 5 minutes. Add the mushrooms and cook for another 5 minutes, adding more broth if necessary.

5.

Cook the pasta in boiling salted water until al dente.

6.

Drain the noodles, and mix with the vegetables and parsley. Season with lemon juice, mustard, salt and pepper. Serve immediately.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners